Pininyahang Baboy is an easy yet tasty weeknight meal with steamed rice. The combination of tender pork, juicy pineapples, crisp bell peppers, and a tangy, creamy sauce is sure to be a family favorite!
Pininyahang baboy was one of the dishes I made for our holiday series on the blog, but I got knocked down by a bad case of flu right around Christmas time, and I was too sick to post the recipe in time for Media Noche. Quite a bummer because it would have made a great addition to your New Year menu.
I am feeling much better now and back in the groove, so here is the recipe. Better late than never, right? Besides, this creamy pineapple pork is perfect for the holidays, but you’ll love its tropical flavors year-round.
This creamy pineapple pork recipe is one you’d want in your back pocket! It’s quick and easy to make for busy weeknights yet big on taste your whole family will love.
And it requires simple pantry staples, so there’s no need to run around town looking for fancy ingredients!
- Pork– I find tenderloin works well with the already rich sauce but feel free to swap with pork butt or belly if you prefer a fattier cut.
- Pineapple chunks– choose pineapple canned in juice and not in heavy syrup, as the packing liquid is what we use to braise the meat.
- Cream– I use table cream (Nestle’s all-purpose cream) to add a touch of creaminess. You can substitute an equal amount of coconut or evaporated milk.
This creamy pineapple pork is delicious for lunch or dinner with steamed rice, mashed potatoes, or egg noodles.
How to store leftovers
- Allow leftovers to cool sufficiently before transferring to airtight containers. Keep in the refrigerator for up to 3 days or in the freezer for up to 2 months.
- Reheat in a saucepan to an internal temperature of 165 F. Add water, broth, or cream as needed to loosen the consistency and adjust the taste with salt and pepper.
- 1 tablespoon canola oil
- 1/2 red bell pepper, seeded, cored and cut into 1-inch cubes
- 1/2 green bell pepper, seeded, cored and cut into 1-inch cubes
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 2 pounds pork tenderloin, cut into 1 1/2-inch cubes
- 1 tablespoon fish sauce
- 1 cup pineapple juice
- 1/2 cup water
- 1 cup table cream
- 1 cup pineapple chunks
- In a wide pan over medium heat, heat oil. Add bell peppers and cook for about 20 to 30 seconds. Remove from pan and drain on paper towels.
- Add onions and garlic and cook until softened.
- Add pork and cook until lightly browned.
- Add fish sauce and cook for about 1 minute.
- Add pineapple juice and water. Bring to a boil, skimming scum that may float on top.
- Lower heat, cover, and simmer for about 20 to 30 minutes.
- Add cream and continue to simmer until sauce is reduced and pork is fork-tender and cooked through.
- Add bell peppers and pineapple chunks. Continue to cook for about 1 to 2 minutes or until heated through.
- Season with salt and pepper to taste. Serve hot.
- Choose pineapple chunks canned in juice and not in heavy syrup as the packing liquid is what we use to braise the meat.
- I use table cream (Nestle's all-purpose cream) to add a touch of creaminess. You can substitute an equal amount of coconut or evaporated milk.
- For a creamy, smooth consistency, simmer, and do not bring the sauce to a boil once the cream is added lest it curdles and separates.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”